Tomato Basil Soup
9
Last updated on Jan 17, 2025
This post may include affiliate links. Thank you for your support.
Make tomato basil soup from scratch with this simple and delicious recipe that’s made with roasted tomatoes, caramelized onions and fresh basil. It’s creamy, comforting and packed with tons of flavor.
It’s officially soup season and I couldn’t be more excited to be sharing this tomato basil soup recipe with you! It’s a classic recipe that everyone loves. Plus, this homemade version is sooo much better than store-bought tomato soup. Serve it with crackers, crusty bread or a grilled cheese sandwich and you’ve got the ultimate, comforting meal!
Table of Contents
Why You’ll Love This Soup
- Versatile – It’s delicious year round – perfect to use fresh tomatoes from your garden in the summer and fall or super comforting in the winter!
- Flavorful – Between the fresh roasted tomatoes, fresh basil and seasonings this soup is jam-packed with tons of flavor. Trust me, your taste buds will thank you!
- Meal prep – This soup is great for meal prep – make one batch and you’ll have healthy lunches or dinners ready to go for the week.
Ingredients Needed
You only need a handful of ingredients to make this tomato basil soup! Here’s what you need:
- tomatoes – I recommend fresh plum or roma tomatoes. There’s no need to peel the tomatoes for this recipe. The skins add a ton of flavor!
- yellow onion and garlic cloves – adds a robust savory flavor base to this soup!
- olive oil – to roast the fresh tomatoes and garlic before blending.
- sea salt and black pepper – balances the flavors of the dish.
- fresh basil – I blend fresh basil right into the soup and top with extra fresh basil for even more of a flavor punch. Fresh is best!
- Italian seasoning – a key seasoning blend.
- vegetable broth – I recommend low sodium broth so you can be more in control of the amount of sodium!
- parmesan cheese – for serving I love topping my soup with freshly shredded parmesan cheese, but this is optional. Try my vegan hemp parmesan for a vegan option.
Tomato Basil Soup Variations
This soup recipe is quite simple, but feel free to make it your own. Here are some ideas:
- More veggies: Looking to add more veggies? Mix in some greens like spinach or kale after blending!
- Tomatoes: Want to use a variety of tomatoes? Go for it! I could see this soup being delicious with the addition of cherry tomatoes.
- Creamy: Want a creamier texture? Add in heavy cream, coconut milk or even some white beans before pureeing!
- Thicker: Want a thicker tomato soup? Make a roux by whisking equal parts butter and flour together in a saucepan over medium heat until it thickens and becomes a paste. Add the paste to the soup and simmer for a few minutes until it thickens.
- Spicy: Want to spice things up? Add a sprinkle of red pepper flakes.
How to Make Homemade Tomato Basil Soup
This soup is so easy to make! There isn’t a ton of chopping or difficult steps. Just roast your tomatoes, simmer, blend and enjoy. Can’t get much easier than that if you ask me!
Step 1: Coat your fresh tomatoes and chopped garlic with olive oil and then spread on a large baking sheet lined with parchment paper. Season with salt and pepper and roast at 400ºF for 40 minutes. This brings out delicious flavors in the tomatoes!
Step 2: While the tomatoes roast, heat a Dutch oven or large pot over medium heat. Add olive oil, chopped onions, salt and pepper. Sauté until the onions are translucent and start to brown and caramelize. Make sure you stir occasionally so the onions don’t burn!
Step 3: Once the onions are caramelized, add the Italian season and vegetable broth. Let simmer for 5-10 minutes. When your tomatoes are done roasting, let them cool slightly before transferring to the Dutch oven. Before blending add fresh basil to the pot and then use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can do this in batches in a high-powered blender or food processor.
Step 4: If you want a thinner soup, you can add more broth at this point. Portion soup into bowls and serve topped with parmesan cheese, alongside crusty bread or grilled cheese.
Brittany’s Tip
- Caramelize those onions: Take your time sautéing the onions until they’re golden and caramelized. This step adds a subtle sweetness that balances the tangy tomatoes. Don’t skip it—it’s a total game-changer!
How to Serve Tomato Basil Soup
When you’re ready to serve this flavor-packed soup, portion it into bowls. Garnish with fresh basil leaves and serve with parmesan cheese if using. If you want to add creaminess, you can drizzle with heavy cream or coconut milk before serving.
I love serving it with crusty bread (like homemade sourdough), almond flour crackers, sourdough croutons or a grilled cheese sandwich.
If you’re looking to serve this soup with a side salad (soup + salad = the best combo) it’d be delicious with this kale caesar salad, garlicky kale salad, Italian chopped salad or my easy quinoa salad.
This tomato basil soup also makes for a great starter or appetizer to dinner. Here are some pairing ideas: one pot pasta, baked eggplant parmesan, penne alla vodka or spaghetti squash baked feta pasta.
How to Store Leftovers
In the refrigerator: Store leftovers in an airtight container for up to 5 days in the refrigerator. Reheat it on the stovetop or in the microwave.
In the freezer: This soup will also freeze well for longer storage. Store in an airtight, freezer-safe container for up to 3 months. Let the soup thaw in the fridge overnight before reheating.
Frequently Asked Questions
I typically use fresh plum or Roma tomatoes, but most varieties of tomatoes will work just fine in this soup. You can even use a variety of tomatoes in this recipe. I highly recommend that you use fresh vs. canned tomatoes. The fresh tomatoes add a ton of flavor compared to canned.
No need to peel the skin off the tomatoes before roasting! The skins actually add a ton of flavor to the soup.
Fresh basil is definitely recommended for the best flavor, but if you only have dried basil, you can use about 1 tablespoon. Add it while simmering to let the flavors develop.
An immersion blender is super convenient and saves you from transferring hot soup. But if you’re using a regular blender, be sure to let the soup cool slightly and blend in batches to avoid spills.
More Soup Recipes to Try
- Easy Black Bean Soup
- Vegetable Soup
- Cauliflower Soup
- Sweet Potato Soup
- Broccoli Cheddar Soup
- Zuppa Toscana Soup (Olive Garden Copycat)
- Autumn Harvest Soup(Panera Copycat)
- Sausage and Kale Soup
Be sure to check out all of the healthy soup recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Tomato Basil Soup
Ingredients
- 4 pounds plum or roma tomatoes, cut in half lengthwise
- 6 garlic cloves, peeled and roughly chopped
- ¼ cup olive oil, divided
- 1 teaspoon sea salt, divided, plus more to taste
- ½ teaspoon ground black pepper, divided, plus more to taste
- 2 medium yellow onions, chopped
- 1 teaspoon Italian seasoning
- 2 cups vegetable broth , plus more as needed
- 2 cups fresh basil leaves, packed, plus more for garnishing
- shredded or grated Parmesan cheese
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper, set aside.
- Add tomatoes and garlic to a large bowl and toss them with 3 Tablespoons of olive oil. Spread tomatoes and garlic onto the prepared baking sheet in a single layer and sprinkle with ½ tsp salt and ½ tsp pepper. Roast for 40 minutes.
- While tomatoes are roasting, in a Dutch oven or large pot, heat remaining 1 Tablespoon of olive oil over medium heat. Add the chopped onions, ½ tsp of salt and ¼ tsp pepper. Sauté, stirring occasionally until onions are translucent and start to brown and caramelize, about 20 minutes.
- Once onions are caramelized add Italian seasoning and vegetable broth. Let simmer for 5-10 minutes.
- At this point your tomatoes should be done roasting. Remove from the oven and let them cool slightly before transferring the tomatoes, along with the garlic and juices into the Dutch oven. Turn down heat and add fresh basil.
- Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender you can use a blender. Carefully transfer the soup mixture into your blender and blend until smooth or until you reach your desired consistency. You may need to do this in batches, depending on the size of your blender.
- Taste and add any additional salt and pepper and more vegetable broth, if desired, to reach your preferred consistency. When ready to serve, divide soup into 4 bowls. Garnish with fresh basil and serve with parmesan cheese, as well as, crusty bread, grilled cheese or crackers.
Notes
- Parmesan cheese: Try my vegan hemp parmesan for a vegan option.
- Storage: Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Thaw frozen soup in the fridge overnight, then reheat on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be canned or will the basil get bad?
Hi Konnie – I haven’t tried canning this recipe but, this soup will freeze well for longer storage. Store in an airtight, freezer-safe container for up to 3 months. Let the soup thaw in the fridge overnight before reheating. Hope you enjoy it!
Eating this right now! So good, so dang fresh, large 2c portions. Made it exactly as written for cooking, but I did add 1/2T salt after blending. I also tried making the vegan parm. It tastes good by itself, but is wholly unnecessary added with the soup as the soup flavors are strong. Served with a side of broiled ciabatta slices with evoo, S&P. Very satisfying lunch. Thanks!
We loved this soup! You get more than just soup! The strained leftovers make a sort of pesto. I sliced some French bread, toasted it,then spread some of the “pesto” on the bread and sprinkled it with grated Parmesan cheese and baked for about 10 min at 350. You can also use the “pesto”, add some sour cream and grated Parmesan and make a delicious dip!
Yum! That sounds so delicious, Madeline! Thanks for making the recipe and sharing how you used the leftovers.
Hi,
Would you recommend crushed or diced tomatoes if we don’t have that many tomatoes on hand or an immersion blender? I don’t have an immersion blender. Thank you!
Hey Livia – Either option will work just fine. Do you have a regular blender? You can use that instead of an immersion blender!
Hello Brittany, I am going to try this recipe. I wonder if your recipes are geared for those who are already healthy? My husband needs recipes to lower ldl. Do you have any like that. I’ve noticed lots of them have sources of sat fat and unless I make substitutions, I can’t make them. I am referring to things like coconut oil and milk, eggs and lots of cheese. Please advise.
Hey Lois, It really just depends on the recipe. Many of the recipes include substitutions, but always feel free to ask me if you’re unsure 🙂